Baked Fish Recipes!

[DementedFish]

Here are some tasty recipes for baking fish fillets!



Baked Fish Fillets

1 pound fresh or frozen fillets
1 tablespoon lemon juice
1/8 teaspoon paprika
Salt and freshly ground black pepper to taste
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/2 cup milk
1/4 cup buttered bread crumbs
1 tablespoon snipped parsley for garnish

1. Thaw frozen fillets; cut into serving-size pieces. Place in a greased shallow baking dish. Sprinkle with lemon juice, paprika, salt and pepper.
2. In saucepan, melt butter; blend in flour and cook 30 seconds. Stir in milk; cook and stir until thickened and bubbly; season with salt and pepper. Pour sauce over fillets. Sprinkle with crumbs.
3. Bake, uncovered, at 350*F (175*C) for 35 minutes or until fish flakes easily. Garnish with parsley, if desired.

Serves 2 to 4.

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Baked Fish Creole

A flour-thickened vegetable sauce melds flavors with orange roughy in this bayou-country dish.

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 cup chopped peeled onion
1 tablespoon chopped seeded green bell pepper
2 cloves garlic, crushed
1 cup canned tomato sauce
2 tablespoons chopped fresh flat-leaf parsley
1 whole bay leaf
1/4 teaspoon crushed dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups hot water
3 pounds orange roughy fillets (see note)

1. Preheat oven to 350°F degrees.
2. Melt butter over medium-low heat in large, heavy skillet; sauté onion, green pepper and garlic, until soft, about 5 minutes. Add flour and mix well; continue cooking, stirring often, until flour has browned a bit, about 1 minute.
3. Add tomato sauce, parsley, bay leaf, thyme, salt and pepper. Gradually stir in hot water. Cover and cook over low heat for 30 minutes.
4. Arrange fish in shallow baking pan; cover with sauce.
5. Bake for 25 to 30 minutes. Remove bay leaf prior to serving.

Makes 6 servings.

Note: Any firm-fleshed white fish can be substituted for orange roughly in this recipe.

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All-In-One Tuna Casserole

A tuna casserole that's filled with vegetables and topped with melted cheese.

1 (8-ounce) package fine egg noodles
1 (1.4-ounce) envelope dry onion soup mix
1 1/2 cups milk
1 (10-ouince) package frozen peas and carrots
1 (6.5-ounce) can tuna, drained
1 cup shredded cheddar cheese

1. Preheat oven to 350°F. Spray a 2-quart casserole dish with vegetable cooking spray.
2. Prepare noodles according to package directions; rinse with cold water and drain well.
3. In a large bowl, blend dry onion soup mix with milk; stir in frozen peas and carrots, cooked noodles and tuna. Spread evenly into prepared casserole dish and top with cheese. Bake for 30 minutes, or until hot and bubbly. Serve warm.

Makes 4 servings.

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Baked Tuna Noodle Casserole


1 (12-ounce) package egg noodles
1/4 cup butter
1 medium onion, chopped
2 stalks celery, chopped
1 small green (bell) pepper, chopped
1/4 cup all-purpose flour
2 1/2 cups milk
1 (12.5-ounce) can tuna, drained
1 (7-ounce) can sliced mushrooms, drained
1 teaspoon dried dill weed
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 cups cheddar cheese, grated
1/2 cup cracker or potato chip crumbs

1. Grease 13 x 9 x 2-inch baking dish; set aside.
2. Cook noodles according to package directions.
3. Melt butter in medium-sized saucepan; add onion, celery and green pepper. Cook until vegetables have softened. Add flour and continue to cook, stirring constantly, for 1 minute. Slowly stir in milk; bring to a boil and cook for 2 minutes. Remove from heat. Add the tuna, mushrooms, dill weed, salt and pepper, gently stirring to mix.
4. Place half the cooked noodles in prepared baking dish. Spoon on half the tuna mixture and top with 1 cup cheese. Repeat with remaining half of ingredients in same order. Top with the crumbs.
5. Bake at 350*F (175*C) for 30 minutes or until golden and bubbly.

Makes 6 servings.

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Four-Cheese Seafood Lasagna

A seafood lovers lasagna, filled with mushrooms, spinach and fresh herbs to complement your choice of fish or shellfish. Enjoy with warm garlic bread and a fresh green salad.

12 mushrooms, sliced
10 tablespoons butter, divided use
1 (15-ounce) container ricotta cheese
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped fresh basil
2 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon minced garlic
1/2 cup all-purpose flour
3 cups milk
2 cups chicken broth
1/4 cup tomato paste
1/8 teaspoon hot pepper sauce
1 16-ounce) package lasagna noodles, cooked and drained
2 pounds mixed seafood, cut into bite-size pieces
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese

1. Preheat oven to 350°F.
2. In a large skillet, sauté mushrooms in 2 tablespoons of the butter until tender, 3 to 5 minutes; set aside.
3. In a large bowl, combine ricotta cheese, spinach, basil, eggs, Parmesan cheese, half of the salt and half of the pepper. Mix thoroughly and set aside.
4. Melt the remaining 1/2 cup butter in a saucepan and briefly sauté garlic over medium heat. Add flour and cook, whisk continuously, for several minutes. Gradually add milk and broth, whisking constantly. Cook sauce over medium heat until thickened. Stir in tomato paste and season with the remaining salt, remaining pepper and hot pepper sauce to taste.
5. Spread a bit of the sauce in the bottom of a 13 x 9-inch baking dish. Arrange one-third of the noodles over the sauce. Top this with a layer of mushrooms, half of the seafood and half of the spinach-cheese mixture.
6. Add another layer of noodles and cover with a layer of sauce. Add the remaining seafood and remaining spinach-cheese mixture and top with a final layer of noodles. Spoon on remaining sauce and top with Swiss cheese and cheddar cheese. Bake for 35 to 45 minutes or until bubbly around the edges. Let stand 5 minutes before cutting.

Makes 8 servings.

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Maine Lobster Potpie

Maine Lobster Potpie filling:
1 large potato, peeled and cut into cubes, about 1 cup
3 tablespoons butter
1 cup onion, chopped
1 sweet bell pepper (red, yellow or orange), cut into 3/4-inch pieces
1 (6-ounce) package mushrooms, stems trimmed and sliced
2 cups Maine Lobster stock
1/2 cup heavy cream
3 tablespoons corn starch
3 tablespoons water
12-ounces cooked Maine lobster, cut into bite-sized pieces
Sea salt and freshly ground pepper
Dash of dried thyme

1. Cook the potatoes in water until just fork tender. Drain, turn the potatoes into a large bowl and set aside.
2. In a sauté pan, melt the butter and sauté the onions and peppers for about 5 minutes. Add the mushrooms and sauté until the mushrooms are cooked. Using a slotted spoon, remove the vegetables to the bowl with the potatoes and set aside.
3. Add the lobster stock to the juices in the sauté pan and bring it to a boil. Whisk in the cream.
4. Dissolve the cornstarch in the water, and whisk into the lobster stock. Continue to cook, whisking vigorously, until the sauce thickens and comes to a boil. It will be quite thick.
5. Remove the sauté pan from the heat and let cool. Stir the sauce into the potatoes and vegetables. When the mixture has cooled to room temperature, stir in the cooked Maine lobster.
6. Season the filling to taste with sea salt, freshly ground pepper, and if desired, a dash of dried thyme.
7. Divide the filling evenly between 6 greased potpie dishes or ramekins and refrigerate while preparing the biscuit dough.

Bakewell Cream Biscuits:

2 cups all purpose flour
2 teaspoons Bakewell Cream (may substitute cream of tartar)
1 teaspoon baking soda
Pinch of sea salt
1/4 cup vegetable shortening or butter at room temperature
3/4 cup skim milk or more

1. Sift the dry ingredients into a medium-sized bowl. Using a pastry blender or 2 forks, blend in the shortening.
2. Add the milk and stir until a soft dough is formed. On a floured surface, turn out the biscuit dough and divide into six pieces.
3. Roll out the dough so that it is a size that will cover the potpie. Make a slit in the top of each crust. Gently transfer the crust to the top of each potpie. Pies may be refrigerated for up to 8 hours before baking.
4. To bake, preheat the oven to 400 degrees. Bake the Maine Lobster Potpies for 15 to 20 minutes, until the top is golden brown and the filling is bubbling all over the oven.

Makes 6 servings.

Note I: Bakewell Cream is a leavening agent that was developed in Bangor, Maine. Frugal Maine housewives used it extensively during the depression era when baking powder was in short supply. Bakewell Cream is sold in many supermarkets across the country. If it is not available, substitute equal portions of cream of tartar.

Note II: Maine Lobster Potpies may also be frozen. Bake them in a slightly hotter oven, 425 degrees, directly from the freezer.

Nutritional analysis per potpie: 488 calories, 21 grams protein, 48 grams carbohydrates, 23 grams fat, 619 mg. sodium, 3 grams fiber.


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Stuffed Halibut

6 (2-inch thick) halibut fillets
1 (8-ounce) package cream cheese, softened
1/2 pound cooked salad shrimp
1/2 teaspoon dried basil leaves
Salt and freshly ground black pepper to taste
1/4 cup butter, melted
Juice of 1 fresh lemon

1. Preheat oven to 325*F (160*C). Line a baking sheet with aluminum foil.
2. In a small bowl, mix together cream cheese, shrimp and basil. Season to taste with salt and pepper.
3. Make a pocket in each of the fillets, making sure you do not cut through on three sides. Divide the cream cheese mixture into 6 parts, and stuff each fillet. Place on prepared baking sheet.
4. Combine melted butter and lemon juice. Drizzle over fish and bake for 20 minutes or until fish is done.

Makes 6 servings.

[budzbox]

Man, those sound good. I might try one this weekend with some of my last catch I never seem to find a good recipe for. Thanks!!

Bud

[PlatinumHooks]

Originally Posted by DementedFish

Here are some tasty recipes for baking fish fillets!



Baked Fish Creole

A flour-thickened vegetable sauce melds flavors with orange roughy in this bayou-country dish.

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 cup chopped peeled onion
1 tablespoon chopped seeded green bell pepper
2 cloves garlic, crushed
1 cup canned tomato sauce
2 tablespoons chopped fresh flat-leaf parsley
1 whole bay leaf
1/4 teaspoon crushed dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups hot water
3 pounds orange roughy fillets (see note)

1. Preheat oven to 350°F degrees.
2. Melt butter over medium-low heat in large, heavy skillet; sauté onion, green pepper and garlic, until soft, about 5 minutes. Add flour and mix well; continue cooking, stirring often, until flour has browned a bit, about 1 minute.
3. Add tomato sauce, parsley, bay leaf, thyme, salt and pepper. Gradually stir in hot water. Cover and cook over low heat for 30 minutes.
4. Arrange fish in shallow baking pan; cover with sauce.
5. Bake for 25 to 30 minutes. Remove bay leaf prior to serving.

Makes 6 servings.

Note: Any firm-fleshed white fish can be substituted for orange roughly in this recipe.

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What are you trying to do....move in on my "Creole Barracuda" recipe!!

Good info Sean...thanks.